![Sporting a cheesy grin is New Zealand-born artisan cheesemaker Adam Papprill. Sporting a cheesy grin is New Zealand-born artisan cheesemaker Adam Papprill.](/images/transform/v1/crop/frm/silverstone-agfeed/2049209.jpg/r0_0_600_400_w1200_h678_fmax.jpg)
FILLED with the desire for summer adventure recently, I found myself steadily slithering up Tamborine Mountain, overcome with breathtaking views from every angle and filled with excitement for the gastronomic tri-chotomy up top.
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Right smack in the middle of sleepy North Tamborine – at the end of Gallery Lane – nestled a foodie’s haven, amalgamating three of my favourite indulgences; cheese, beer and the finest of foods.
After entering though, it was not the five start bistro or on-site brewery that first drew me in, but instead the charming smile that beamed forth from Witches Chase Cheese factory.
Enclosed in his glass workshop was New Zealand-born artisan cheesemaker Adam Papprill, who has been pumping out the golden goodness for Witches Chase since 2006.
Adam said they only use the finest local cow and goat milks in their cheeses, and a new alliance with the Scenic Rim Robotic Dairy ensures minimal processing and products derived from pasture-fed animals only a short drive away.
“The Scenic Rim milk is such a high quality product,” he said.
“You can just smell the freshness and the flavour really comes out in the cheeses.
After overindulging in copious amounts of triple cream brie, I can attest Adam tells no word of a lie.
With machines built to naturally coexist with a heard, the cows simply enter the Lely robot milkers when they are ready, ensuring that the animals are put under minimal stress.
“I even go down there for a look every now and then and you can see the cows coming in to the dairy and milk going straight into a vat that is coming to Witches Chase,” Adam said.
“It is so fresh and literally from paddock to product.
“We place great trust in our local farmers.”
![Cheese worth the chase Cheese worth the chase](/images/transform/v1/crop/frm/silverstone-agfeed/2049208.jpg/r0_0_600_400_w1200_h678_fmax.jpg)
While high quality products are obviously evident in Witches Chase cheese, ice cream and yoghurt, also on show is Adam’s meticulous craftsmanship and years of experience.
“I started making cheese when I was about 19 back home in New Zealand,” he said.
“Our town was really tiny and honestly that was the only job going really.
“Mum told me I had to either get a job or go back to school – so I got a job quick smart!”
Despite his skill being born out of necessity, cheese-making has well and truly become Adam’s passion.
“I find it so interesting that in six hours humble milk is then turned to cheese. And I just look at it and think ‘yeah, I made that.’”
In line with the down-to-earth nature of the guy, Adam said most of his learning has been organic, through trial and error and close tutelage from his idols.
“I have no qualifications, I’ve just learned from others,” he said.
“You can lead a horse to water but you can’t make him drink.
“A guy from England came over and taught me all about the hard cheeses, because I knew nothing about them at all.”
I know that you name it – sandwhiches, burgers, pizzas, pastas – I smother them in cheese, can’t get enough of the stuff.
But after Adam explained the intricate process in nothing short of foreign tongue – cultures, rennet, curd, whey, what? - each and every bite I take will now be savoured in his honour.
“Surprisingly though, the biggest challenge of my job is the constant cleaning,” Adam said.
“It is a tricky game trying to keep the good bacteria in and the bad bacteria out!”
Cleaner’s curse aside, Adam said he loves his job and the freedom it gives him to create and concoct to his heart’s desire.
“It’s just me in there so I listen to music, dance around and sing to my cheeses,” he said.
“When I have taken care of all our stock levels, I can play around and experiment with different flavours and styles that I have wanted to try.
“Our owner Andre Morris and manager David Hodkinson are really cool and give me a lot of space to experiment.”
Second only to the craft itself is Adam’s love for his customers.
“I really enjoy chatting to visitors and hearing their feedback,” he said.
“It’s really nice being able to watch people enjoy something that you have made.”
Toiling all day over a variety a cheeses, Adam said it can at times be difficult to watch customers walking by enjoying a cool beer from the brewery.
“Although come knock off time I’m there,” he said.
“An on-site brewery certainly is just another perk among many working here!”